Goat Cheese Pesto
From EatingWell: August/September 2005
The taste of soft goat cheese is more present in this California version of pesto than Parmigiano-Reggiano is in a basil pesto. Consider it a multidimensional recipe: dip, sauce and spread.
- 4 ounces soft goat cheese, crumbled
- 1 cup packed flat-leaf parsley leaves, (1-2 bunches)
- 1/2 cup packed fresh oregano leaves, (1 bunch)
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
Per 2-tablespoon serving: 43 calories; 3 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 144 mg sodium; 43 mg potassium.
Exchanges: 1/2 fat
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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- August/September 2005